For the marinade mix together all the ingredients and pour over the prawns. Cover and refridgerate for at least 30 minutes.
To make the citrus aioli. Place the egg yolks, garlic, lemon and lime zest, xylitol, lemon juice and sea salt in a food processor and beat until smooth. Season with a little black pepper. With the machine running slowly drizzle in the oils. Keep blending to form a thick, creamy mayonnaise. Store in the fridge until needed.
Heat a lightly oiled griddle pan until hot. Remove the prawns from the marinade and place on the griddle pan. Cook for 2-3 minutes on the one side until golden then turn over and cook for a further 2 minutes until cooked through.
To serve spoon a little aioli on each oatcake, top with a couple of rocket leaves and a prawn.
1 garlic clove
Grated zest and juice of 1 lime
Grated zest of 1 lemon
½ red chilli, deseeded and chopped
2tsp tamari (gluten free soy sauce)
1 tbsp olive oil
12 large raw prawns (peeled and deveined)
For the Citrus Aioli
3 egg yolks
1 garlic clove, crushed
Zest of 2 lemons
Zest of 1 lime
Pinch of sea salt
100ml/3½ floz light olive oil
100ml/3½ floz flaxseed oil